Chicago, Illinois

May 2018

Noah Sandoval has earned Michelin Stars (one at Senza, two at Oriole) and four stars in The Chicago Tribune for Oriole. He has been named to Food & Wine’s 2017 list of “Best New Chefs,” and helped set the tone for a new era in fine dining in Chicago— pretty good for a chef who got into cooking to make pocket money while playing in a punk band.

Growing up in a military family, Sandoval moved around quite a bit and developed an interest in food while cooking alongside his mother. Like many chefs, he started washing dishes in his teens, worked his way up to the salad station, and found a mentor in Chef David Shannon of L’Opossum in Richmond, Virginia. Sandoval moved to Chicago to work for Marcus Samuelsson at C-House, and later as sous chef at Shawn McClain’s Spring and Michael Carson’s Schwa.

Looking for a lifestyle change, Sandoval then helmed the glutenfree daytime menu at Senza. The change didn’t last long. As Senza’s reputation and awards mounted, the restaurant expanded its hours and menu for dinner service. Sandoval then set to open a restaurant of his own with the help of his wife, Cara Sandoval, whom he met at Senza. Interactive, tasting-menu-only Oriole opened in March 2016 in a covert alleyway in the West Loop. National recognition followed, and building on that success, the Sandovals will open an omakase bar, Kumiko, with Bartender Julia Momose.